Plant-Forward
Tofu with brussel sprouts and almonds
4-5 garlic cloves chopped 2 tbls avocado oil 2 medium shallots chopped 16 oz brussel sprouts shaved 1 large carrot julienned 2 cups fresh quality tomatoes 1 tsp salt 14 oz tofu cubed 1/4 cup sliced almonds 2 tsp lemon
Ingredients
- 4-5 garlic cloves chopped
- 2 tbls avocado oil
- 2 medium shallots chopped
- 16 oz brussel sprouts shaved
- 1 large carrot julienned
- 2 cups fresh quality tomatoes
- 1 tsp salt
- 14 oz tofu cubed
- 1/4 cup sliced almonds
- 2 tsp lemon
Directions
- 1
Rinse dry and sauté the tofu in a dry pan tossing frequently until they get golden brown on all sides but still tender in the middle. Set aside.
- 2
In a large bowl toss the brussel sprouts and carrots.
- 3
In that same pan add the avocado oil, when hot add the shallots and garlic.
- 4
Sauté for 2,minutes then add the brussel sprouts and carrots.
- 5
Sauté 5-6 minutes until the vegetables start to get tender then add the tomatoes and salt stir and sauté for another 2-3 minutes.
- 6
Add the cooked tofu continue to sauté and add the lemon.
- 7
Add the almonds and heat through.
Nutrition
Per 1 serving
Estimated per serving. Actual values vary with brands, substitutions, and portion size. This is general information, not medical or nutrition advice.
Check every ingredient against your own allergies and dietary needs. See our Health & Nutrition Disclaimer.
